Jars
23
Sugar
11.3 cups
Process
10 min
11.3 cups
8 tbsp
4 pkt
10 min
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Inputs
Result
5 lbs × 3 cups/lb = 15 cups fruit. Sugar: 15 × 0.75 = 11.25 cups. Yield: (15 + 11.25) × 0.85 = 22.3 cups. Jars: ceil(22.3/1) = 23 — wait, 8oz = 1 cup, so 23 jars. Low pectin fruit needs 4 packets (1 per 4 cups).
Inputs
Result
5 lbs × 3 cups/lb = 15 cups. Sugar: 15 × 0.4 = 6 cups. Yield: (15+6) × 0.5 = 10.5 cups. Jars: ceil(10.5/1) = 11. High pectin fruit, no added pectin needed for butter.
Jam is made from crushed or chopped fruit with sugar and pectin. Jelly uses only strained fruit juice, producing a clear, firm set. Conserves are jam-like but include nuts, raisins, or coconut. Marmalade includes citrus peel. Fruit butter is slow-cooked until smooth with less sugar.
| Type | Sugar Ratio | Yield Factor | Process Time |
|---|---|---|---|
| Jam | 75% | 85% | 10 min |
| Jelly | 75% | 65% | 10 min |
| Conserve | 60% | 90% | 15 min |
| Fruit Butter | 40% | 50% | 15 min |
Traditional jam uses a 3:4 fruit-to-sugar ratio (75% sugar by fruit volume). For 5 lbs of strawberries (~15 cups), you need about 11.25 cups of sugar. Low-sugar recipes use 50% sugar with special low-sugar pectin. No-sugar recipes rely on alternative pectin types or very long cooking.
No. High-pectin fruits like apples, citrus, and cranberries can set without added pectin if cooked long enough. Low-pectin fruits (strawberries, peaches, figs) need added pectin for a firm set. Fruit butter never needs pectin because it relies on reduction rather than gelling.
Yield depends on fruit type, sugar level, and preserve style. As a general rule, 5 lbs of fruit with full sugar makes about 10–12 half-pint (8oz) jars of jam, 6–8 jars of jelly (juice only), or 5–6 jars of fruit butter (heavy reduction). The calculator gives exact jar counts based on your inputs.
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Last Updated: Mar 19, 2026
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